CLASSIC STRAWBERRY SHORTCAKE

Let perfectly ripe strawberries be the star of the show with a not-too-sweet
shortcake and vanilla kissed whipped cream as supporting players. There’s
nothing better than classic strawberry shortcake. Easy, goofproof, delicious!

Servings:

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Course:

Desserts Holidays and Entertaining

Cuisine:

American

Keywords:

summer Fruit Spring Mother's Day independence day Father's Day Cakes and Cupcakes Labor Day Memorial Day

Instructions

1 Hull and quarter the strawberries. Mix them with the sugar and refrigerate.
2 Preheat oven to 400°F degrees .
3 In a mixing bowl, sift the flour, sugar, baking powder, salt, and baking soda
together. Add heavy cream and mix until just combined. The batter will be thick.
You can almost knead it like a biscuit but please don’t over mix! Place batter
in an ungreased 8-inch square pan, spreading gently with fingertips.
4 Bake until golden - 20 to 22 minutes.
5 While the shortcake is cooking, place a metal bowl and beaters in the freezer in
preparation to whip the cream.
6 Let the baked cake cool partially in pan on wire rack. Shortcake is best when
served warm.
7 Mix the whipped cream ingredients in the metal bowl and beat until soft peaks
form.
8 Slice the cake into 6 (or four!) pieces and split each piece in half
horizontally and place on plates.
9 Spoon some of the strawberries with their juice onto the bottom half, top with a
generous dollop of whipped cream and then the shortcake top. Spoon more
strawberries over the top, add more whipped cream, then a little more, ok . . .
a little more and devour.

CLASSIC STRAWBERRY SHORTCAKE

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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